Can someone know knows about culinary arts colleges tell me more? As in, what's the difference between culinary in KDU, berjaya, Taylor's and le Cordon Bleu?Other than the pprice, why do people take courses in kdu, berjaya and Taylor's more than in cordon bleu? And from what I know, cordon bleu is 9 months fully hands on. Why don't you take that instead of 2 years plus studying moral studies etc?